Home » Consumer Information » Whats Cooking » Cooking Guidelines For Meat » Stewing Braising And Casseroling

STEWING, BRAISING AND CASSEROLING

Stewing, braising and casseroling are all moist methods of cooking which can be carried out either on the hob or in the oven. The meat is simmered slowly at low temperature with added liquid. This method of cooking is ideal for tenderising less expensive, tougher cuts of meat

Suitable Cuts
Beef: Stewing Beef (shin, leg, neck and clod), Braising Steak (chuck, blade, thick rib).
Lamb: Chops (loin, chump), Steaks (leg, shoulder), Breast, Middle Neck, Scrag, Liver, Kidney.
Ready cubed meat suitable for stewing, braising or casseroling is now widely available.

Tips
Cut the meat into cubes or leave chops and steaks whole. Vegetables, herbs and spices can be added for extra flavour. The cooking liquid used could be stock, with wine, cider or ale. When cooking, ensure that the lid fits tightly to prevent the liquid evaporating. It should not be necessary to remove the lid during cooking except to stir.

Method
Allow approximately 225-350g (8-12oz) of vegetables per 450g (1lb) of meat.
There are two methods of preparation. The quick, healthier method is where the meat, vegetables and liquid are added to a large pan or ovenproof casserole. Cover and cook for the recommended time. The traditional ‘sealing’ method is where meat and vegetables are browned in 15ml (1tbsp) oil in a large pan, then the remaining ingredients are added. Cover and simmer, or transfer to an ovenproof casserole dish, cover and cook for the recommended time.
It may be necessary to thicken the cooking liquid. Either: add flour to the browned meat and vegetables in the traditional method prior to adding the liquid. Alternatively, stir in a little blended cornflour 10-15mins before the end of cooking.
Toppings can be added to the casserole, eg sliced potatoes, and cooked for about an hour.

Cooking Times

Cook in oven at gas mark 3, 170°C, 325°F, or simmer on the hob for the following times:-

Type of Meat		Approximate Cooking Time
Beef	Braising Steak	1½ - 2½ hours
	Stewing Beef	2-3 hours
Lamb	Chops, Steaks, Cubes, Liver, Kidney	1 - 1½ hours
	Middle Neck Chops, Breast, Scrag	1½ - 2½ hours

Reference: A Consumer Guide to Cooking British Meat. Meat and Livestock Commission, P.O. Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX.